Hommus: Erin style

Recipe 1: Hommus dip, Erin style

I wasn’t going to post this recipe. I think every food blog I’ve ever come across has a recipe for hommus (hummus?) on it and I’m sure every cook has their own way of preparing it too. I decided to pop it up as everyone is always asking me how I make it so here it is in all its glory!

This is such a simple and easy recipe to put together and it’s always a crowd favourite whenever I serve it up. It makes enough to serve to your guests with some flat bread and crackers, with plenty left over to snack on during the week. It’s really quite versatile; I have it on bread, with carrot sticks, sometimes I even stir it through my dinner if it’s not quite creamy enough (it’s particularly amazing stirred through lentils and brown rice) and despite being lovely and creamy, this hommus is 100% vegan which is why it keeps well in the fridge for up to a week.

As you’ll see below, I use cashews in my hommus. I don’t know how authentic that is but I love the lovely creamy texture they add and it means I can cut back on the oil and keep things fairly light. Give it a try, you’ll never need to buy it from the supermarket again!

Chickpeas/beans from scratch is the opposite of hard work – five minutes work all up and then set and forget! It’s a pity it’s a lost art. I had to teach myself to cook dried legumes because I’d never seen it done and I really did need to feed the family on a tight budget. I was intimidated until I realised it’s basically the easiest thing I’ve ever had to do in the kitchen. And then I was amazed that such a simple and rewarding skill has been dropped.